Diabetes-friendly recipe for 6 people, takes only 10 mins; recipe has cocoa powder, self-raising flour, bicarbonate of soda, golden caster sugar, skimmed milk, egg, sunflower oil, custard and dark chocolate.
Chocolate muffins with hot chocolate custard
Course: Diabetes-friendly
Servings
6
servings
Prep time
10 mins
Ingredients
- Dark Chocolate: 25g dark chocolate, chopped
- Egg: 1 egg
- Sunflower Oil: 2 tbsp sunflower oil, plus extra for greasing
- Bicarbonate Of Soda: 1/2 tsp bicarbonate of soda
- Self Raising Flour: 100g self-raising flour
- Golden Caster Sugar: 50g golden caster sugar
- Skimmed Milk: 100ml skimmed milk
- Cocoa Powder: 1 tbsp cocoa powder
- Custard: 2 x 150g pots low-fat custard
Directions
- Heat oven to 160C/fan 140C/gas 3. Brush 6 holes of a muffin tin with a drop of oil. Sieve the cocoa into a large bowl, then add the rest of the dry ingredients. Stir to combine, then make a well in the centre.
- Beat the milk, egg and oil together in a jug, pour into the well, then stir quickly to make a batter. Spoon into the muffin tin, then bake for 15 mins or until risen and firm to the touch. Heat the custard in the microwave according to instructions, or in a pan, then tip in the chopped chocolate and stir until smooth. Turn the puddings into bowls and pour the custard over.
